A cinch for a brunch and a real crowd pleaser. The combination of tender potatoes, basil, eggs and cheese are a marriage made in heaven. This recipe has been modified and passed along over the years. I first learned of it through Ina Garten, and she learned it from Anna Pump.
One thing I learned from Ina is that you have to add a little flour and some baking powder to any frittata recipe (of all kinds). It gives a necessary body to the egg custard mixture when baked that you don’t get otherwise.
This recipe is easy to prepare and bake it off, ahead of your food service. It holds together well and is easy to serve – even at room temperature. I like to use a blender (or food processor) for the eggs and ricotta cheese, melted butter, flour, baking powder, salt & pepper. Then, mix the egg mixture with the grated Gruyere and basil leaves before pouring over the potatoes.
You can scale this recipe down by 1/3 or 1/2 and bake it in a casserole dish if you don’t need a half-sheet-pan-full of the frittata squares. Here is a scaled-down version of this recipe
- 12 tablespoons unsalted butter, divided
- 3 cups peeled and 1/2-inch-diced boiling potatoes (4 potatoes)
- 12 extra-large eggs
- 22 ounces ricotta cheese
- 1 pound 2 ounces Gruyere cheese, grated
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/4 cups chopped fresh basil leaves
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- Preheat the oven to 350 degrees F. Butter and flour a 12-by-18-by-1 1/2-inch half sheet pan.
- Melt 4 tablespoons of the butter in a 12-inch sauté pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes. Melt the remaining 8 tablespoons of butter in a small sauté pan and set aside.
- Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
- Distribute the potatoes over the bottom of the sheet pan. Pour the egg mixture over the potatoes and spread evenly. Bake the frittata until it is browned and puffed, 30 to 35 minutes. Allow the frittata to cool and cut into 20 single-serving squares.